Lemony Cheesecake with Raspberry Glaze

I want to go on record as saying that I am not a fan of tofu cheesecake. It never has the smooth, creamy, fabulousness of cheesecake. But I was asked to come up with a recipe and so I worked and worked until I came up with this one. It’s pretty good…you’ll like it, I think.

Make the crust. Combine ground almonds, oats and salt in a mixing bowl with melted chocolate. Mix well to create a moist texture. If the crust mixture seems dry, add oil, by the teaspoon, until the texture is moist. It should gather and not stick to your fingers, but crumble easily.

Press the crust evenly into prepared springform pan, covering the bottom and up the sides as much as your quantity will allow. Bake for 10 minutes, remove from oven and cool completely before filling.

Make the filling. Place all ingredients in a food processor and puree until smooth and creamy. Spoon ingredients into the cooled crust and bake for about an hour, until the edges of the filling are set, even though the center will still be loose. Set aside until cooled to room temperature and then place the cake in the refrigerator and chill completely.

Before serving, place rice syrup, lemon juice and a pinch of salt in a small saucepan and cook over low heat for 10 minutes. Cool slightly before spooning over the cake.